Overview
Myrrh is one of the herbs traditionally used in Ayurveda for inflammation. Bola (Myrrh) is a gum-resin obtained from Commiphora species. It has been used since ancient times as an aromatic, disinfectant, and wound-healing agent. In Ayurveda, it is valued for its anti-inflammatory, analgesic, and blood-purifying properties. It is used in disorders of oral cavity, skin diseases, and as an ingredient in various formulations for musculoskeletal pain.
How Myrrh Helps with Inflammation
According to Ayurvedic pharmacology, Myrrh has specific properties that make it valuable for addressing inflammation:
- Potency (Virya): Ushna (hot)
- Post-digestive (Vipaka): Katu (pungent)
- Taste (Rasa): Tikta (bitter), Katu (pungent)
- Qualities (Guna): Laghu (light), Ruksha (dry)
Ayurvedic Properties
- Taste (Rasa)
- Bitter (Tikta), Pungent (Katu)
- Quality (Guna)
- Light (Laghu), Dry (Ruksha)
- Potency (Virya)
- Hot (Ushna)
- Post-digestive (Vipaka)
- Pungent (Katu)
- Key Constituents
- Volatile oil, Resin (Myrrhin), Gum, Commiphoric acid
- Also Known As
- English: Myrrh
Sanskrit: बोल, हिरण्यबोल, सुरभि
Hindi: बोल, हीरा बोल
Other Herbs for Inflammation
See all herbs for inflammation on the Inflammation page.
Medical Disclaimer: The information on this page is for educational purposes only and is not intended as medical advice. Ayurvedic treatments should be pursued under the guidance of a qualified practitioner (BAMS/MD Ayurveda). Always consult your healthcare provider before starting any new treatment. Content is sourced from classical Ayurvedic texts and may not reflect the latest medical research.